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Crispy Corn and Rice Treats
Appetizer

Crispy Corn and Rice Treats

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a medium saucepan over medium low heat, melt together semisweet chocolate chips, peanut butter and butter.
  2. 2 Place crispy corn and rice cereal in a large bowl. Pour the chocolate chip mixture over the cereal. Sift confectioners' sugar into the mixture. Cover bowl and shake vigorously until all cereal is fully coated. Allow the mixture to cool slightly before serving.

By Michelle

Pumpkin Dip
Appetizer American

Pumpkin Dip

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Beat confectioners' sugar and cream cheese in a medium serving bowl with an electric mixer until smooth. Gradually blend in pumpkin. Mix in cinnamon, pumpkin pie spice, and juice concentrate until well blended. Chill in the refrigerator until serving.

By SUE CASE

Halloween Fruit Snacks
Appetizer

Halloween Fruit Snacks

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Arrange apricots and peaches on a platter. Skewer a few grapes on a toothpick vertically and the last one horizontally (for the head).
  2. 2 Mix confectioners' sugar with water to make a thin, slightly sticky icing. Use icing to glue 2 candy eyeballs on each piece of fruit and on the horizontal "head" of the grape caterpillar.

By Lola

Lemon Cheesecake Dip
Appetizer

Lemon Cheesecake Dip

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Bring all ingredients to room temperature.
  2. 2 Combine cream cheese, whipped topping, and sour cream in a bowl; beat with an electric mixer until well combined and creamy. Mix in lemon zest, lemon juice, and vanilla extract until combined. Add confectioners' sugar and mix thoroughly until smooth.
  3. 3 Cover and chill for 3 to 4 hours, or overnight.

By ELSERRANO

Fried Banana Balls
Appetizer

Fried Banana Balls

4.9

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine flour, baking powder, and salt in a bowl. Mash bananas, sugar, vanilla extract, and cinnamon together in a separate bowl. Stir flour mixture into banana mixture until batter is well mixed.
  2. 2 Pour 2 inches of oil into a heavy pot and heat over medium heat.
  3. 3 Working in batches, drop batter by the tablespoon into hot oil; cook until lightly golden brown, 2 to 3 minutes per side. Transfer banana balls to a paper towel-lined plate to drain and cool slightly. Dust banana balls with confectioners' sugar.

By El's Girl

Chocolate Chip Cheesecake Dip
Appetizer American

Chocolate Chip Cheesecake Dip

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Beat together cream cheese and butter in a medium bowl with an electric mixer until smooth. Mix in confectioners' sugar, brown sugar, and vanilla until well combined. Stir in chocolate chips until evenly incorporated. Keep dip refrigerated until ready to serve.

By Angela Naumann

Holly's Chocolate Chip Cookie Dough Dip
Appetizer American

Holly's Chocolate Chip Cookie Dough Dip

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Beat together cream cheese, butter, confectioners' sugar, brown sugar, and vanilla in a large bowl with an electric mixer on medium-high speed until smooth and creamy.
  2. 2 Stir in chocolate chips until well combined.
  3. 3 Transfer cookie dough to a serving bowl. Cover and refrigerate until ready to serve.

By emilywise

Brie, Lemon Curd, and Blueberry Bites
Appetizer American

Brie, Lemon Curd, and Blueberry Bites

5.0

Prep
25 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a mini muffin tin with cooking spray and set aside.
  2. 2 Unroll thawed puff pastry sheet on a lightly floured work surface. Roll into a large rectangular sheet, and using a pizza cutter or knife, cut into 24 equal pieces. Press each piece into a muffin cup, and use a fork to prick the bottom several times.
  3. 3 Cut Brie cheese into 24 small cubes, and place a cube into each muffin cup. Top each with about 1/2 teaspoon of lemon curd.
  4. 4 Place muffin tin in the preheated oven and bake until the pastry is puffed and the corners turn golden brown, 12 to 14 minutes.
  5. 5 Remove from the oven and cool in the pan for about 5 minutes. Remove bites to a serving plate, top each with a blueberry, dust with confectioners' sugar, and garnish with a small mint leaf, if desired.
  6. 6 Enjoy warm or at room temperature.

By lutzflcat

Chocolate Chip Cheese Ball
Appetizer American

Chocolate Chip Cheese Ball

4.7

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 Beat cream cheese and butter in a medium bowl with an electric mixer until smooth. Mix in confectioners' sugar, brown sugar, and vanilla. Stir in chocolate chips. Cover and chill in the refrigerator for 2 hours.
  2. 2 Shape chilled cream cheese mixture into a ball. Wrap with plastic wrap and return to the refrigerator for 1 hour.
  3. 3 When ready to serve, remove and discard the plastic wrap. Roll cheese ball in pecans and place onto a serving platter.
  4. 4 Serve and enjoy!

By Kim

Air-Fried Sweet Wontons
Appetizer American

Air-Fried Sweet Wontons

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Mix peanut butter, brown sugar, honey, and sesame seeds in a small bowl.
  2. 2 Lay out a wonton square. Dip your index finger into water and moisten all 4 edges. Place 1/2 to 1 teaspoon of the peanut butter mixture in the center, and fold it diagonally to make a triangle, firmly pressing the edges down. Don't overfill, as the peanut butter mixture may ooze out.
  3. 3 Once you've made a triangle shape, take the bottom corners and fold around your index finger so they meet. Moisten the 2 wonton corners and press together to seal. Repeat with remaining wrappers and filling.
  4. 4 Preheat an air fryer to 370 degrees F (188 degrees C) according to manufacturer's instructions for 5 minutes.
  5. 5 Working in batches, add some wontons to the fryer basket; make sure they're not crowded or touching. Spray lightly with cooking spray and cook until just light golden brown, 3 to 4 minutes, flipping halfway through. Cool slightly, dust with confectioners' sugar, and serve.

By lutzflcat

Cheese Fritters
Appetizer Other

Cheese Fritters

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Beat together cottage cheese and egg in a medium bowl. Stir in flour, half-and-half, sugar, baking powder, nutmeg, and salt; mix until batter is just combined.
  2. 2 Heat 2 inches oil in a deep pot to 375 degrees F (190 degrees C).
  3. 3 Drop batter by rounded tablespoons into hot oil and fry until golden brown on all sides, 3 to 4 minutes. Drain on a paper towel-lined plate and sprinkle with confectioners' sugar. Serve hot.

By Rachel

French Meringues
Dessert French

French Meringues

4.3

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
  2. 2 Whip egg whites in a glass or metal bowl until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing and transfer the mixture to a large pastry bag. Pipe meringue out onto the prepared baking sheet using a large round tip or star tip.
  3. 3 Place meringues in the preheated oven. Put a wooden spoon handle in the door to keep it from closing all the way.
  4. 4 Bake until meringues are dry and can easily be removed from the pan, about 3 hours. Allow cookies to cool completely before storing in an airtight container at room temperature.

By RANDYVH

Vanilla or Chocolate Tuiles
Dessert French

Vanilla or Chocolate Tuiles

4.8

Prep
45 min
Cook
10 min
Total
125 min

Instructions

  1. 1 Beat butter and sugar together with an electric mixer on medium-high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
  2. 2 Lower the speed and add flour or flour-cocoa mixture (see Cook's Note) and mix until just combined. Do not overmix. Cover bowl and chill for at least 1 hour.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C).
  4. 4 Cut a small hole (about 3 1/2 inches in diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicone mat and place the stencil on it. Using a small offset spatula, place a small amount of batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
  5. 5 Bake in the preheated oven until lightly brown around the edges, 8 to 10 minutes.
  6. 6 Remove from the oven and while still hot, remove tuiles from the pan and drape them over a rolling pin. Allow to sit a few minutes to harden and cool. Store in an airtight container.

By Kevin Ryan

Egg-White Crepes
Breakfast French

Egg-White Crepes

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk flour, milk, egg whites, oil, and salt together in a large bowl until smooth.
  2. 2 Lightly coat a skillet with cooking spray and place over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet in a circular motion to spread batter out to edges in a thin layer. Cook until the bottom is light brown, about 2 minutes.
  3. 3 Flip crêpe; place 2 tablespoons mixed berries in center of crêpe and cook 2 minutes more. Fold crêpe in half; transfer to a serving plate using a spatula. Dust with confectioners' sugar; serve. Repeat with remaining batter, berries, and confectioners' sugar.

By Freckles

Nut-Free Macarons
Dessert French

Nut-Free Macarons

1.3

Prep
35 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Sift confectioners' sugar into a medium bowl. Sift in coconut flour.
  2. 2 Beat egg whites in a separate bowl using an electric mixer until white and foamy. Add white sugar slowly. Beat until mixture is glossy and forms stiff peaks.
  3. 3 Sift the coconut flour mixture into the egg whites, a few tablespoons at a time, folding after each addition. Batter should be thick and gooey and able to fall off a spoon slowly like lava.
  4. 4 Fit a piping bag with a coupler and a tip. Drop piping bag tip-down into a tall glass and fold edges down around the glass. Spoon batter into the bag. Gather edges and twist together.
  5. 5 Holding the tip at a 90 degree angle, pipe batter onto a greased baking sheet to form individual macaron shells. Tap baking sheet onto a countertop to remove air bubbles. Let sit until dry, 15 to 60 minutes.
  6. 6 Preheat the oven to 300 degrees F (150 degrees C).
  7. 7 Bake in the preheated oven until tops are firm, 15 to 20 minutes.
  8. 8 Puree raspberries in a food processor, adding water if using frozen raspberries. Strain out the seeds using a fine-mesh strainer.
  9. 9 Beat butter and 1/2 the confectioners' sugar in a bowl using an electric mixer until combined. Add the remaining 1/2 and beat until creamy. Add raspberry puree and heavy cream; mix well to make the frosting.
  10. 10 Spoon a small amount of frosting over the flat side of a macaron shell; cap with another shell. Repeat with the remaining filling and shells.

By Alex Michakis

Madeleines
Dessert French

Madeleines

4.6

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 24 3-inch madeleine molds.
  2. 2 Beat eggs, vanilla, and lemon zest in a medium bowl with an electric mixer on high speed for 5 minutes. Gradually beat in confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.
  3. 3 Sift together flour and baking powder. Sift 1/4 of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
  4. 4 Bake in the preheated oven until the edges are golden and the tops spring back, 10 to 12 minutes. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool.
  5. 5 Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.

By Jenn Hall

Pithiviers
Dessert French

Pithiviers

5.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine butter and sugar in a bowl and beat with an electric mixer until well combined. Add almond flour, 2 egg yolks, and rum; mix until frangipane is smooth.
  3. 3 Roll out puff pastry sheets and cut into 2 equal circles. Place the first circle on the baking sheet and pierce several times with a fork. Spread frangipane on the circle, leaving a 1/2 inch border.
  4. 4 Brush uncovered puff pastry edge with a little water and lay the second puff pastry circle on top. Seal the edges by pressing together.
  5. 5 Using a sharp knife, cut a decorative pattern around the rim. Trace decorative lines onto the surface without cutting all the way through. Beat remaining egg yolk with a fork; brush over the top.
  6. 6 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until pastry is puffed up and lightly browned, about 20 minutes more.
  7. 7 Remove from the oven and dust with confectioners' sugar.
  8. 8 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  9. 9 Place pithiviers under the broiler and broil until a golden, shiny crust forms, 1 to 2 minutes. Watch carefully to make sure it doesn't burn.

By Allrecipes Member

Pistachio-Chocolate Friands
Dessert French

Pistachio-Chocolate Friands

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 320 degrees F (160 degrees C). Grease 12 small cake moulds well with butter.
  2. 2 Melt 10 tablespoons butter in a saucepan until it becomes golden over medium-low heat. Remove from heat and let cool.
  3. 3 Combine almond flour, all-purpose flour, confectioners' sugar, demerara sugar, cocoa powder, and baking powder in a bowl; stir together until well combined. Add unwhipped egg whites and mix until well combined. Add melted butter and pistachios. Pour batter into the prepared moulds.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of the friands comes out clean, 30 to 35 minutes. Bon appetit!

By kitchenmemories

Lemon Madeleines
Dessert French

Lemon Madeleines

4.5

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Blend sugar and eggs in a large bowl. Add melted butter and blend well. Blend in flour, baking powder, lemon juice, lemon zest, and vanilla on low speed. Cover the bowl with a dish towel and let sit at room temperature for 1 hour.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Butter and flour madeleine molds.
  3. 3 Whisk batter and spoon into the prepared molds, 3/4 full.
  4. 4 Bake in the preheated oven for 10 minutes. Remove madeleines from the molds to a wire rack to cool completely. Dust with confectioners' sugar.

By Ashley

Best French Macarons
Dessert French

Best French Macarons

4.1

Prep
45 min
Cook
17 min
Total
107 min

Instructions

  1. 1 Combine confectioners' sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor. Pulse a few times until extra-fine. Sift through a fine-mesh sieve into a large bowl.
  2. 2 Beat egg whites with the remaining 1/2 teaspoon salt and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment until frothy. Gradually add superfine sugar and vanilla and continue to beat on medium speed until stiff peaks form. Do not overbeat; tips of peaks should hold their shape but curl over slightly.
  3. 3 Gently fold 1/3 of the almond flour mixture into the egg whites, turning bowl occasionally, until nearly combined. Drop in food coloring. Add remaining almond flour mixture in 2 additions, gently folding until a batter comes together. Batter should fall off the spatula in thick ribbons without breaking.
  4. 4 Transfer batter to a piping bag with a #804 pastry tip. Line 2 light-colored baking sheets with silicone macaron mats. Pipe batter into each circle on the mats. Tap baking sheets 4 times against the counter to release any air bubbles. Let macarons sit at room temperature until dry to the touch, 30 minutes to 1 hour.
  5. 5 Preheat the oven to 300 degrees F (150 degrees C).
  6. 6 Bake macarons in the preheated oven until bottoms rise slightly off the mats to form 'feet', 17 to 20 minutes. Switch baking sheets positions halfway through.
  7. 7 Let macarons cool on the mats for 15 minutes. Transfer to a wire rack to cool completely, at least 15 minutes.
  8. 8 Meanwhile, beat butter and confectioners' sugar together using an electric mixer until creamy. Add heavy cream and vanilla extract; beat until combined.
  9. 9 Transfer buttercream to a piping bag with a #4 pastry tip. Pipe buttercream onto 1/2 of the macarons. Top with the other halves to create sandwiches.

By Smart Cookie

French Peppermint Cookies with Chocolate Ganache
Dessert French

French Peppermint Cookies with Chocolate Ganache

4.5

Prep
30 min
Cook
90 min
Total
150 min

Instructions

  1. 1 Move rack to the bottom of oven and preheat oven to 175 degrees F (80 degrees C). Line baking sheets with aluminum foil.
  2. 2 Whisk egg whites and 1/4 cup white sugar in the top of a double boiler set over simmering water until smooth. Whisk cream of tartar and peppermint extract into egg mixture and beat until foamy. Gradually whisk confectioners' sugar into mixture, beating until egg white meringue holds stiff peaks.
  3. 3 Scoop about 1 tablespoon of meringue per cookie and gently transfer to the prepared baking sheets; use spoon to shape the meringue cookies into football shape with 2 gently pointed ends.
  4. 4 Bake cookies on bottom rack of the preheated oven until dry on the outside but still slightly soft in the centers, about 1 1/2 hours. Let cool completely before removing from baking sheets.
  5. 5 Melt chocolate chips in the top of a double boiler over simmering water until melted, stirring until smooth. Gradually mix cream into chocolate until mixture is thick but not pasty; stir 1 teaspoon white sugar into chocolate ganache until sugar has dissolved. Dip cookies in ganache. Place dipped cookies atop a piece of parchment paper and sprinkle with crushed peppermint candy. Let cookies set; refrigerate leftovers.

By Lillie

Blueberry Clafouti
Dessert French

Blueberry Clafouti

4.2

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
  2. 2 Arrange blueberries in the prepared baking dish. Set aside.
  3. 3 Whisk eggs and egg yolk together in a large bowl until light and fluffy; whisk in white sugar until mixture thickens. Whisk in milk and vanilla until well combined. Whisk in flour and salt until batter is light and airy. Pour over blueberries to evenly cover.
  4. 4 Bake in the preheated oven on the center rack until top is golden and springs back when touched, about 45 minutes. Cool slightly.
  5. 5 Cut clafouti into 8 equal pieces; sprinkle with confectioners' sugar. Serve warm.

By Khristin

French Chocolate Cake
Dessert French

French Chocolate Cake

4.7

Prep
35 min
Cook
45 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 9-inch springform cake tin. Dust with a little sugar, and tap out excess.
  2. 2 Set aside 3 tablespoons of sugar. Place chocolate, butter, and remaining sugar in a large, heavy-based pan. Cook over moderate heat until chocolate and butter have melted, and sugar has dissolved. Remove the pan from heat. Stir in vanilla, and leave mixture to cool slightly.
  3. 3 Beat egg yolks into chocolate mixture one at a time, beating well after each addition. Stir in flour.
  4. 4 In a scrupulously clean, grease-free, and large bowl, beat egg whites until foamy. Add cream of tartar and salt, and beat to stiff peaks. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Use a whisk or spatula to fold 1/3 of egg whites into chocolate mixture, then carefully fold in remaining whites. Carefully pour batter into the prepared tin, and tap the tin gently to release air bubbles.
  5. 5 Bake until well risen and a skewer inserted into center of the cake comes out clean, for about 45 minutes to 1 hour. Check cake after 30 minutes; if cake appears to rise unevenly, rotate after 30 to 35 minutes. If cake starts to crack or become too brown, place a piece of foil lightly over top. Transfer cake to a wire cooling rack, and remove the sides of the springform tin. Cool completely, and then remove the base. Do not attempt to remove cake before it's completely cooled as this cake is very fragile.

By Michelle Chen

Raspberry Clafoutis
Dessert French

Raspberry Clafoutis

4.2

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk flour and ¼ cup plus 2 tablespoons sugar together in a bowl; whisk in eggs and butter. Whisk in ¼ cup plus 2 tablespoons milk and lemon juice until batter is smooth, about 3 minutes.
  3. 3 Pour batter into a 9-inch oval or round baking dish; scatter raspberries on top.
  4. 4 Bake in the preheated oven until puffy and golden, about 30 minutes. Cool, about 15 minutes. Dust with confectioners' sugar.

By Janene Yothers Groff

Paris-Brest
Dessert French

Paris-Brest

5.0

Prep
120 min
Cook
37 min
Total
157 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Place a small pan containing about 2-3 cups of hot water onto the bottom of your oven ( directly onto the bottom of the oven) to generate steam. Lightly grease a large baking sheet with shortening and then dust lightly with flour. Use a 10 inch pan as a template and draw a 10 inch circle onto the flour dusted sheet using a toothpick. Set aside.
  2. 2 Place the 4 eggs into a small measuring cup and mix with a fork to combine, set aside.
  3. 3 Combine the milk, water, salt and butter in a saucepan over medium heat. When it comes to a full boil, add the flour all at once and stir to make a paste. Continue to stir over the heat for about 40 seconds until the paste dries a little. Remove from heat and place paste into a mixing bowl. Let cool about 4 minutes.
  4. 4 With a mixer on low, mix the paste and slowly add the beaten eggs. Mix slowly but thoroughly until all of the eggs have been added. Place the paste into a pastry bag fitted with a 1/2 inch round decorating tip. Pipe the paste out onto the sheet pan following the 10 inch ring you outlined. Pipe a second ring around the inside next to this ring. Finally, pipe another ring on top of these two rings. Lightly paint the set of rings with the remaining 1 beaten egg and press the sliced almonds into the paste.
  5. 5 Place in the oven on the lowest shelf and bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce the temperature to 375 degrees F (190 degrees C) and bake about 12 minutes more or until brown. Remove form the oven and using a long serrated knife slice off the top half of the puffed ring. Remove any bits of raw dough on the inside of the ring. Replace the top and place back in the oven to crisp the dough, about 5 more minutes. Cool on a rack.
  6. 6 To Make The Filling: Whip the pastry cream until smooth. Place the heavy cream into a bowl along with the vanilla and beat on high until soft peaks are formed. Add in the confectioners' sugar and beat a little more. Fold the pastry cream in with the whipped cream and transfer to a piping bag fitted with a star tip. Pipe the cream mixture into the ring and then replace the top. If you wish, sprinkle with additional powdered sugar.

By Kevin Ryan

French Yogurt Cake
Dessert French

French Yogurt Cake

4.7

Prep
15 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-1/2x4-1/2-inch loaf pan with butter.
  2. 2 Sift flour, baking powder, and salt together into a bowl.
  3. 3 Combine white sugar and lemon zest in a bowl. Rub lemon zest into the sugar with your fingers until fragrant.
  4. 4 Combine eggs, yogurt, juice of 1 lemon, and vanilla extract in a large bowl; beat with an electric mixture until blended. Add flour mixture and sugar mixture; beat on low speed until batter is just combined. Fold in olive oil gently using a spatula.
  5. 5 Pour batter into the prepared loaf pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan, at least 30 minutes. Run a knife around the edge of the pan to loosen; invert onto a serving dish.
  7. 7 Whisk remaining lemon juice and confectioners' sugar together in a bowl to make a thin glaze. Drizzle glaze over cake.

By Tracey Narinesingh

Chocolate Banana Crepes
Snack French

Chocolate Banana Crepes

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, 2 teaspoons hazelnut liqueur, and vanilla in a medium bowl. Whisk in 2 tablespoons confectioners' sugar until completely incorporated, then whisk in 1 tablespoon cocoa powder until completely incorporated. Gradually whisk in flour until completely incorporated; set aside.
  2. 2 Melt 1/2 tablespoon butter in a saucepan over low heat. Stir in 1 tablespoon milk and 2 teaspoons hazelnut liqueur, then stir in 2 tablespoons confectioners' sugar and 1 tablespoon cocoa powder. Keep warm over very low heat.
  3. 3 Coat a nonstick skillet or crêpe pan with cooking spray; heat over medium heat. Pour about 1/4 cup batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook crêpe about 2 minutes; flip and cook about 1 minute more.
  4. 4 Transfer crêpe to a plate. Top with 1/4 sliced bananas and spoon 1/4 sauce over bananas. Roll or fold crepe; sprinkle with confectioners' sugar. Repeat with remaining batter, banana, and sauce.

By LYNNIE1979

Walnut-Cream Roll
Dessert French

Walnut-Cream Roll

4.9

Prep
30 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line the bottom and sides of a 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
  2. 2 Beat egg whites, vanilla extract, and salt using an electric mixer in a mixing bowl until soft peaks form. Beat in 1/2 cup white sugar gradually until combined.
  3. 3 Beat egg yolks in a separate bowl using an electric mixer until thick and lemon-colored. Fold into egg white mixture. Fold in flour and chopped walnuts carefully until combined. Spread batter into the prepared jelly roll pan.
  4. 4 Bake in the preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 12 minutes.
  5. 5 Remove from the oven and let cool for 5 minutes. Loosen sides of cake; turn out onto a towel sprinkled with sifted confectioners' sugar. Peel off wax paper and let cool to lukewarm, 5 to 10 minutes.
  6. 6 Roll cake and towel together starting at the narrow end. Let cool completely on a wire rack, 15 to 20 minutes.
  7. 7 While cake cools, beat cold heavy cream and 1 tablespoon white sugar together in a mixing bowl using an electric mixer just until stiff peaks form.
  8. 8 Unroll cake and spread with whipped cream, reserving some for topping. Re-roll cake and let chill in the refrigerator for at least 30 minutes. Top with dollops of whipped cream and walnut halves. Slice and serve.

By Calamity Anne